If you follow me on Instagram, you know I LOVE a good bowl of ramen. There’s just something so comforting and delicious about it. Last year I decided I wanted to try my hand at making some upgraded homemade ramen. I found a great recipe on Pinterest that I loved, but it required a homemade mushroom broth that was a bit labor intensive for me. After making it a few times, I realized I could recreate the flavor profile of the recipe in a much simpler way. I usually make homemade ramen at least twice a month, so I’ve workshopped this recipe many, many times. The jammy eggs are a GAME CHANGER and the mushrooms and spinach add some nutrients so you can pretend you’re being healthy. It’s salty, hearty, and comforting, and although it requires a lot of steps, the recipe itself is simple and easy to follow.
A couple of notes: I know not everyone has easy access to miso paste, so you can definitely nix that if you can’t find any! I got mine at an Asian grocery store, and you can probably easily find one in your area. Also, if you really want to take this recipe to the next level, pick up some fresh ramen noodles in the refrigerated section at your local Asian grocery store. They last for months and they taste SO much better than instant noodles. With that being said, the majority of the time when I make this recipe I just use the instant noodles and it still tastes great! Lastly, my favorite way to add a little something extra is to top the ramen with some crumbled seaweed snacks. They’re actually super easy to find – I buy these ones at Target and they’re available online too! They add the perfect touch of salt and crunchiness.
Upgraded Vegetarian Ramen
Difficulty: Intermediate2
servings15
minutes30
minutes45
minutesIngredients
4 cups vegetable broth
2 cloves garlic, minced
1 small yellow onion, thinly sliced
1 tsp ginger paste or a 1/2 inch piece of ginger, minced
1 TBSP vegetable oil
2 eggs
A few generous handfuls spinach
1 TBSP butter
5 oz baby bella mushrooms
2 packages instant ramen noodles (discard seasoning packets)
1 TBSP miso paste
1/4 cup soy sauce
1 tsp sesame oil
1 tsp sriracha plus more to taste
Directions
- Start by bringing a pot of water to a boil on a back burner over high heat.
- Next, heat the vegetable broth over low heat on another burner.
- Heat the vegetable oil in a pan over medium high heat. Add sliced onions and cook, stirring frequently, until slightly browned, about 5 minutes. Add garlic and ginger and cook for two more minutes, stirring frequently.
- Add the onion and garlic mixture to the vegetable broth and stir.
- By now your water should be boiling. Add the spinach to the water and boil for until wilted, about a minute. Remove from water using a slotted spoon and set aside.
- Next you’ll cook your jammy eggs. Add the eggs to the boiling water you just used for the spinach. Cook for 7 minutes, then place in a bowl of ice water to cool.
- While the eggs are cooking, start the mushrooms. Melt the butter over medium high heat in the same pan you used for the onions. Once the butter is melted, add the mushrooms and season with salt and pepper. Sauté, stirring occasionally, until the mushrooms have gotten nice and toasty and brown, about 10 minutes.
- The eggs should be done cooking about halfway through the mushroom cooking process. Once the eggs have been removed to the ice water, add the ramen noodles to the boiling water and cook for 3 minutes.
- While the noodles cook, add the miso paste, soy sauce, sesame oil, and sriracha to the vegetable broth and stir well.
- Finally, you’ll assemble the ramen bowls. Drain the water from the noodles and add half to each bowl. Pour half of the vegetable broth mixture into each bowl and top with spinach, jammy eggs, and mushrooms. Drizzle more sriracha on to taste. Enjoy!
